|Rye flour||3 Tablespoon|
|Skim milk powder||2 Tablespoon|
|Onion||1 , chopped|
|Green pepper||1 , diced|
|Garlic||1 Clove (5 gm), minced|
|Celery stalk with leaves||1 , chopped|
|Tomato puree||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon, freshly ground|
Cut 2 veal kidneys lengthwise.
Before washing, carefully snip white tissue out of kidneys, using a kitchen scissors; then wash with cold water, dice into 3/4 inch cubes and mix with vinegar.
Combine rye flour and skim milk powder.
Dredge kidneys in mixture, saute them in oil for about 5 minutes.
Lift out onto paper towel.
Using same pan, saute onion, green pepper, garlic and celery for about 5 minutes, adding more oil if necessary.
Add tomato puree, seasonings and simmer for 10 minutes.
Add kidneys and simmer for another 10 minutes.